Type what you have

Ingredients

• ✓ romano cheese
• red potato
• butter
• garlic
• salt
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

By AUSTAD

Ingredients

• ✓ romano cheese
• milk
• all-purpose flour
• butter
• salt
• black pepper
• cabbage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend milk, flour, butter, salt, and pepper in a medium saucepan over medium heat. Stir constantly until a thick white sauce has formed. Set aside.
3. 3 Bring water to a boil in a separate medium saucepan. Place cabbage in a steamer set over the saucepan and steam until tender but firm.
4. 4 Alternate layers of white sauce, steamed cabbage, and grated Romano cheese in a small baking dish.
5. 5 Bake until sauce and cheese are bubbly, about 30 minutes.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• butter
• all-purpose flour
• corn kernel
• half-and-half
• heavy cream
• salt
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Ingredients

• ✓ romano cheese
• fettuccine pasta
• heavy cream
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ romano cheese
• artichoke heart
• spinach
• cream cheese
• sour cream
• parmesan cheese
• red pepper
• garlic
• lemon juice
• garlic crouton

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
3. 3 Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

By Bethany Hunt

Ingredients

• ✓ romano cheese
• potato
• butter
• salt
• pepper
• bread crumb

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel potatoes and place in a bowl of cold water to prevent browning.
3. 3 One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
4. 4 Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
5. 5 Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

By POMPIER850

Ingredients

• ✓ romano cheese
• butternut squash
• olive oil
• thyme
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
3. 3 Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

By kris

Ingredients

• ✓ romano cheese
• ditalini pasta
• butter
• leek
• garlic
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.

By Ryan MacMichael

Ingredients

• ✓ romano cheese
• zucchini
• dill weed
• black pepper
• margarine
• tomato
• basil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
3. 3 Bake 30 minutes in the preheated oven, until bubbly and golden brown.

By ACSFRIEND

Ingredients

• ✓ romano cheese
• butter
• chicken breast
• onion
• garlic
• penne pasta
• chicken stock
• lemon
• salt
• black pepper
• garlic powder
• heavy cream
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
2. 2 Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

By fabeveryday

Ingredients

• ✓ romano cheese
• chicken broth
• water
• cheese tortellini
• watercress
• scallion
• hot red pepper sauce
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ romano cheese
• vegetable oil
• onion
• zucchini
• chickpea
• tomato
• white wine
• butter
• garlic
• basil
• bay leaf
• heavy cream
• monterey jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
3. 3 In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
4. 4 Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
5. 5 Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

By Sherri Coster

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• salt
• red pepper flakes
• parsley
• penne pasta

Instructions

1. 1 Cook pasta according to directions
2. 2 In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
3. 3 Toss penne pasta with garlic mixture and Romano cheese and serve!

By Terry Stirling

Ingredients

• ✓ romano cheese
• butter
• bread crumb
• flax seed meal
• parsley
• egg
• all-purpose flour
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
2. 2 In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
3. 3 Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

By Amy Valiante

Ingredients

• ✓ romano cheese
• ground beef
• onion
• garlic
• red wine
• tomato
• oregano
• red pepper flakes
• salt
• egg
• brown sugar
• half-and-half
• bread
• chicken broth

Instructions

1. 1 Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
4. 4 Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

By amanda1432

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• ricotta cheese
• spinach
• egg
• salt
• pepper
• spaghetti sauce
• cheese ravioli
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
3. 3 To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.

By STREETANGEL

Ingredients

• ✓ romano cheese
• garlic powder
• poultry seasoning
• cayenne pepper
• white pepper
• onion powder
• butter
• heavy cream
• milk
• linguine pasta
• olive oil
• white wine
• chicken breast
• shrimp

Instructions

1. 1 Mix together garlic powder, poultry seasoning, cayenne pepper, white pepper, and onion powder in a small bowl. Divide spice mixture in half.
2. 2 Melt butter over low heat in a small skillet. Slowly stir in cream, milk, and 1/2 of the spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
3. 3 Preheat a grill to high heat.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Heat olive oil over medium-high heat in a large skillet. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet and cook until no longer pink in the center and juices run clear, 16 to 20 minutes. Remove from heat and set aside.
6. 6 Lightly oil grill grate. Cook shrimp on the preheated grill until slightly opaque, 3 to 4 minutes.
7. 7 Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese.

By Joyce

Ingredients

• ✓ romano cheese
• yellow squash
• zucchini
• vidalia onion
• tomato
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.
2. 2 Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.
3. 3 Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

By Ann Marie

Ingredients

• ✓ romano cheese
• shrimp
• artichoke heart
• bread crumb
• parsley
• lemon
• butter
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
3. 3 Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
4. 4 Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

By Kristen Milone

Ingredients

• ✓ romano cheese
• ground turkey
• garlic
• bread crumb
• onion
• pine nut
• parsley
• egg
• salt
• black pepper
• olive oil
• ziti pasta
• mozzarella cheese
• tomato sauce
• ricotta cheese

Instructions

1. 1 In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
2. 2 In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
4. 4 Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
5. 5 In a small bowl, toss together mozzarella and Romano cheese.
6. 6 Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

By Christine L

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• chicken breast
• spinach
• alfredo sauce mix
• pesto
• penne pasta

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• red pepper
• navy bean
• artichoke heart
• black pepper
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ romano cheese
• cooking spray
• bread crumb
• parmesan cheese
• salt
• garlic powder
• orange roughy fillet
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.
2. 2 Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.
3. 3 Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By TKFraz

Ingredients

• ✓ romano cheese
• tomato
• bread crumb
• garlic
• parsley
• salt
• pepper
• oregano
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
2. 2 Place tomato slices close together in the prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
3. 3 Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• artichoke
• bread
• garlic
• parsley
• oregano
• vegetable oil
• salt
• pepper

Instructions

1. 1 Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. 2 In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. 3 Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. 4 Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• potato
• egg
• parsley
• imitation bacon bits
• onion flake
• salt
• pepper
• bread crumb
• vegetable oil

Instructions

1. 1 In a large bowl, combine mashed potatoes, cheese, eggs, parsley, bacon bits, onion flakes, salt, and pepper. Form mixture into patties, then dredge patties in bread crumbs.
2. 2 Pour oil 1/2-inch deep in a large, heavy skillet. Heat oil over medium-high heat.
3. 3 Fry patties in hot oil, flipping to fry them on both sides until they are golden brown. Serve hot.

By PETER GERRY

Ingredients

• ✓ romano cheese
• bread crumb
• parsley
• salt
• black pepper
• garlic powder
• onion powder
• water
• egg
• ground beef

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.
3. 3 Add ground beef and mix until well combined.
4. 4 Form mixture into balls and place on a nonstick baking sheet.
5. 5 Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
6. 6 Serve and enjoy!

By Dawn Fronius

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• onion
• heavy cream
• parmesan cheese
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. 4 Bake 15 minutes in the preheated oven, until bubbly and golden brow.

By veggigoddess

Ingredients

• ✓ romano cheese
• chicken
• olive oil
• chicken stock
• garlic
• oregano
• salt
• pepper
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
3. 3 Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
4. 4 Pour vinegar over chicken and serve.

By Joe